Tuesday, July 20, 2010

Tuesdays with Dorie: Lots of Ways Banana Cake

Kimberly of Only Creative Opportunities chose Dorie's Lots of Ways Banana Cake this week. I adore banana cake (and banana bread and banana pancakes and just plain bananas). My son Oscar is the same. In fact, his third word was banana!

As I have mentioned before, Oscar has a wheat and dairy intolerance. Most of the time it's no problem at all to sub in alternatives but I haven't been too adventurous with baking. And I don't need to be yet. At 15 months old, he's not eating a whole lot of cake!

While I didn't make this cake specifically for Oscar, it's nice for him to be able to have a taste of some of the yummy things I make so I did a wheat and dairy free version with dried apples and a passionfruit icing. Delicious!

Banana Cake with Passionfruit Glaze
(Wheat and Dairy Free)
Adapted from Lots of Ways Banana Cake on pp204-5 of Baking: From My Home to Yours

1/2 cup white spelt flour
1/2 cup wholemeal spelt flour
1/3 cup gluten free flour (mine was a blend of maize, rice and soya flours)
1/2 ts xanthum gum
pinch of salt
1 ts baking powder
1/2 ts baking soda
1/2 ts nutmeg
90g nuttelex or other dairy free spread
3/4 cup brown sugar
1 egg
1ts vanilla extract
2 ripe bananas, mashed
1/4 oat milk (or soy milk etc)
1/2 cup dried apple, chopped

Preheat your oven to 180/350 degrees. Grease and line an 8 inch round pan and set aside.

Whisk the flours, salt, baking powder, baking soda, nutmeg and xanthum gum together.

Using a stand mixer, beat the nuttelex and sugar together until creamy. Add the egg and then the vanilla, beating well after each addition. Lower the speed and add the bananas. Mix well. Add the dry ingredients, followed by the milk and beat until just combined. Stir through the dried apple using a rubber spatula.

Pour the batter into your prepared pan and bake for 35-40 minutes or until the cake is a deep golden brown and the cake is starting to pull away from the sides. A skewer inserted into the middle should come out clean.

Cool in the pan for 5 minutes before turning out onto a rack to cool completely.

Passionfruit Glaze

1/2 cup pure icing sugar, sifted
1 passionfruit
hot water

In a small bowl, add the juice and pulp of your passionfruit to the icing sugar and stir. Add just enough hot water (1 -2 ts) to reach the consistency of thick cream. It should coat the spoon but still be easy to spread. Pour over your cooled cake and spread to the edges.

The taste test ...

Awesome. So moist and absolutely packed with flavour. The passionfruit icing finished it off perfectly. This is one cake I will be making again and again!

14 comments:

  1. Your cake looks great - love the passionfruit icing. And how lovely that Oscar could have some too.

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  2. yum! this looks amazing!

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  3. Looks lovely!! And it's always nice to share. Beautiful job.

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  4. Looks delicious! I love that passionfruit icing.

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  5. That really came out lovely! Great adaptation too :) This was my farewell post with TWD after almost two years of baking along. Hope you'll stop by and say goodbye!

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  6. Your cake looks delicious and the icing sounds wonderful! Thanks for baking with me this week!

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  7. Way to be creative! I don't think I've ever heard of passionfruit icing - it certainly looks good!

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  8. looks good--this really is "lots of ways," isn't it? soon oscar won't be able to get enough of homemade cake!

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  9. What a good mother you are! The cake looks yummy.

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  10. That looks amazing - and the passionfruit glaze? I'd love a bowl of it!! :)

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  11. Lucky little boy to have such a creative mama. Looks tasty.

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  12. What a great idea! Hope it tastes as wonderful as it looks!

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  13. A passion fruit glaze is an interesting idea. Thank you for sharing a way to make delicious baked goods for those with allergies

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Thanks for reading! Questions or comments? I would love to hear from you ...

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